Slow-Roasted Prime Rib

Make This Recipe From Sarah Grueneberg of Spiaggia in Chicago

This slow-roasted prime rib, courtesy of Sarah Grueneberg, the executive chef at Chicago's Spiaggia, is ideal for the holiday season. Grueneberg covers the bottom of the roasting...

Roasted Brussels Sprouts with Bacon

Make This Recipe From Katharine Marsh of The Breslin in New York

To make this brilliant side, sous chef Katharine Marsh of New York City's The Breslin Bar and Dining Room blanches then roasts Brussels sprouts before tossing them with sweet ...

A Thanksgiving Feast

Eleven innovative dishes from our Sous Chefs

Tasting Table and Williams-Sonoma have teamed up with some of the greatest sous chefs in the country to bring you the most innovative Thanksgiving dishes you've seen. From Hazelnut...

Roasted Butternut Squash Soup

Make This Recipe From Derek Clayton of Lola, in Cleveland

For this roasted butternut-squash soup, Derek Clayton, the corporate chef at Michael Symon's Lola in Cleveland, brings out the squash's inherent sweetness with maple syrup. But he...

Farro Salad

Make This Recipe From Erica Lins of Campanile, Los Angeles

The ninth installment of our Sous Chef Series brings us to Los Angeles' renowned Campanile. The restaurant's farro salad is rich in flavor and color, eradicating any thoughts of...